Cook a chicken with the onion, celery and carrot in simmering water until the chicken falls off the bone. Strain broth and cool, then skim fat; save. Remove the meat from the skin and bones of the hen and save aside.
Pour broth in a pot. Put chicken back in pot; let come to a boil. Add pepper and salt to taste.
Mix flour, baking powder and salt well. Cut the shortening into flour mixture, then mix with milk. Roll dough out into a long sheet and cut into strips 1â�„2 thick. Drop strips into broth simmer until done.

(This recipe was contributed as part of a "Cook of the Week" feature.)